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Does anyone know how I can get my recipe database from Ibrewmaster?? I recently changed phones and made sure all was backed up, but on the new phone ibrewmaster will not open because the iPhone reloads all apps, and it can't get ibrewmaster HELP

Did you ever try this? I also want to clone it for a cinciniti friend.

Soft ball stage is exactly what Snickasaurus said to bring it back up to - 240. I assumed the DAP changed the make up somehow. Although it was harder than a soft ball. I probably should have reduced the final temp. a couple of degrees to adjust for elevation above sea level. Would that...

I tried snickasaurus' method. Followed recipe for 290 dark Amber. Boiled it to the 290, added in the water, boiled it back up to 240. Then put in a cold water bath for a bit and put into glass jars. Then it set up quite hard. Anyone know what I missed to make it stay a syrup?

I came up with this recipe called Big White Ass. Brewed it 2/26/12 and it is in primary. 60% 2-row 33% wheat malt 7% Vienna Cascade, centennial and zythos blend for 58 IBU'S. I split a 10 gallon batch and pitched s-05 on half and Belgian saison yeast on the other half. I can't wait to see...

I was just in Indianapolis and had a white IPA called Wise Ass at 3 wise men brewery. 7.5%, 91 IBU's and it was fantastic. They add lemongrass, orange and coriander. I'm hoping to try brewing one soon. I just can't decide on yeast. A wheat yeast or lean ale yeast.

Well the keg with the sugar is on tap. It finished out at 1.005 for an ABV of 9%. I opened a saved bottle from the half without the sugar to do a comparison. The taste was only slightly different. The sugar batch was just a little bit drier and a touch warmer, letting you know there is some...

I tried this recipe as I was looking for a good saison. I did a 10 gallon batch and decided to add the sugar to 5 gallons near end of primary and leave it out of the other 5. OG was 1.070 before sugar. With sugar added I calculated that one to be 1.074. The one with sugar got down to 1.007 and...

I use ibrewmaster on the iphone to calculate, but I always take an actual OG reading. I'll use the calculator and factor in the additional for the sugar - it will be close enough.

Getting the ingredients for this one. I'm curious about your gravity. I assume your OG was taken at pitching, but did you try to take into account the added sugar? How would you calculate ABV due to that?

Thanks again Another question popped up. Maybe this is obvious, but for a lager yeast starter i guess I should pitch and keep the starter at 50-55 degrees? The white labs vial has the same info as every other vial and says to pitch at 70

Great, thanks. And yes I am making a starter. I will build it up for a few days. I do that for nearly all of my beers unless I am using a previous yeast cake. Also, if I carbonate it does that stop the lagering process, or will it continue to get better? I am brewing a maibock and would like...

I'm about to brew my first lager but have a question My yeast, white labs German lager yeast wlp830 lists the temperature range at 50-55. Is that just primary or should I hold Layering to that temp also? I heard you want to lager at colder temps. What about a D-rest temp? Thanks for any help

2nd batch just got carbed up. Perfect. Still the same great flavor but just a bit drier than the 1st batch. FG was 1.023 which left me with nice maltiness and just enough sweetness to balance all the hops. This will be a beer I have to keep on tap at all times. Now I need to brew something...

I brewed this as my second all grain batch. I found out later that my thermometer was reading low so I mashed pretty high and final gravity was high. Still this was probably the best beer I have brewed. I substituted simcoe for the first hops and used centennial and cascade for the rest. Just...

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